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  • Ras El Hanout 2.0 Oz - Zamouri Spices
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Ras El Hanout 2.0 Oz - Zamouri Spices


Price: $9.95 & FREE Shipping on orders over $35. Details
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  • Zamouri Spices Signature Spice Blend
  • Authentic and Exquisite Moroccan Spice Blend
  • Ras el Hanout means "Head of the Shop" or "Best of the Best"
  • Freshest spices crushed and blended for maximum flavor and aroma.
  • Product is packaged in 1/2 cup jar with sifter and seal.
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Ras El Hanout 2.0 Oz - Zamouri Spices + Harissa Paste - 1 tube, 5.3 oz
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Important Information

Ingredients
Ingredients from over 30 different herbs and spices include: Grains of Paradise, Lavender, turmeric, ajawan seeds, kalajeera, ginger, galangal, oris root, rose buds, monk's pepper, cinnamon and more! (Sorry, no spanish fly. It is illegal in the USA)

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

As featured in The Oprah Magazine Cookbook and O, The Oprah Magazine. This is NOT a simple version of Ras el Hanout found in cookbooks; this is AUTHENTIC! In Moroccan language, Ras el Hanout literally means head of the store or the best spice mixture a merchant has to offer. (also known as ras al hanout or ras el hanouth, raz al hanout or Moroccan Seasoning) Ras el Hanout is a spice blend that Zamouri Spices is proud to present as its best and most unique mix that any adventurous palate would love to experience. The secret of this mix and its recipe is passed down through generations. Native to Morocco, every spice vendor in the region has its own recipe. Zamouri's, too, has its original blend used only in the remote region of Zamour (North Africa Atlas Mountains) for a thousand years. Ingredients from over 30 different herbs and spices include: Grains of Paradise, Lavender, turmeric, ajawan seeds, kalajeera, ginger, galangal, oris root, rose buds, monk's pepper, cinnamon and more! (Sorry, no spanish fly. It is illegal in the USA) This blend is claimed to have aphrodisiac properties. Used mostly during cold seasons by locals, but it is essential in B'Stilla (Almond Chicken Pie) and nearly every Moroccan tagine recipe, especially Chicken Tagines. You can add a pinch or tsp to your favorite soup or stew or rub it into meats before cooking.

Product Details

  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • ASIN: B000FVCVS8
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #19,066 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

4.7 out of 5 stars
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Very flavorful results.
Don Jr
Wolfert says Ras El Hanout can be made from anywhere between 19 and 26 or even more spices.
EJ
I look forward to giving this a real trial in the tagine.
Nate

Most Helpful Customer Reviews

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Ras el hanout is a blend of spices originally from North Africa and is used in many savory dishes and also as a dry-rub for meat. A blend of up to 25-30 different ingredients, it's considered a mixture of the best spices a spice shop has to offer and a seller's recipe for the mix is often a closely-guarded secret. Ras el hanout is highly aromatic with intense flavors.

The label of the Zamouri Spices bottle lists their ingredients: turmeric, ginger, cinnamon, fennel, anise seed, cardamom, galangal, star anise, cayenne pepper, garlic, nigella, paprika, rose buds, salt, ajwan seeds, lavender blossoms, mace, and other spices.

The following is a delicious, highly-flavored recipe that my family loves for Moroccan Beef Tagine using the ras el hanout spice mix.

Spice Rub for meat: 1 level tablespoon *each* of ras el hanout, cumin, ground cinnamon, ginger, and sweet paprika.
Mix all spices together.

1.5 lbs of stewing beef (or lamb), cut into 2" chunks
3-4 Tablespoons olive oil
One yellow onion, chopped
1 (14-oz) can garbanzo beans
1 (14-oz) can fire-roasted tomatoes
4 cups stock (beef or vegetable)
Sea salt and freshly ground black pepper to taste
1 butternut squash (seeded and cut into 1" chunks)
4 oz. pitted prunes (cut in half)
˝ cup chopped cilantro leaves

Mix all of the spices together in a zip-lock bag and add the meat chunks and massage the spice mixture throughout the surface of the meat. Refrigerate and wait at least 4 hours or overnight before cooking.

To cook, heat the olive oil in a Tagine or dutch oven and brown the spiced meat over a medium heat for a few minutes.
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12 of 13 people found the following review helpful By Timothy B. Riley HALL OF FAMETOP 50 REVIEWERVINE VOICE on January 6, 2011
As with many ethnic spice mixtures, there is no one recipe for Ras el Hanout. Each family and spice merchant has their own, highly treasured and guarded version of this traditional blend. This particular product is of high quality and arrived fresh (which isn't always the case with spices that I have purchased on-line).

Ras el Hanout starts off with strong, curry-like flavors that betrays it's Indian origins followed by subtle, traditional African flavors such as nigella and rosebuds. Although I was very pleased with this blend I do think that it is over-priced. I shop for most of my spices at ethnic markets (mostly Indian and Middle Eastern) and find their mixtures to be not only fresh but REALLY affordable. I am using this mixture with my new tagine and if I use it often enough I will seek out an African grocery store that has a similar product at a price that Moroccan expatriates will be willing to pay. If you don't live near a city that is large enough to have that type of store, then I think that this is the best Ras el Hanout available on-line. As a matter of fact, a tangine cookbook that I bought recently singled out Zamouri as THE source for this delicious, exotic blend.
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9 of 9 people found the following review helpful By Carolyn Wickwire on November 17, 2009
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While planning a tapas dinner, we sampled an excellent roasted pork tenderloin rubbed with Ras El Hanout, a Moroccan spice mixture of over 30 spices in its most traditional version. Even our local metropolitan spice emporium didn't have it. We were delighted to locate it from this seller on Amazon. A wonderful spice mixture from a vendor who shipped promptly. I look forward to trying it added to a stew and rubbed on other meats. Ras El Hanout 4 Oz By Zamouri Spices
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7 of 7 people found the following review helpful By Sarrita on July 27, 2012
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Didn't know what to do with this spice initially since I've never used it before, but I LOVE Moroccan food. It seemed quite fresh upon smelling it. I used it as a dry rub on chicken as well as a marinade in yogurt, garlic, lime and olive oil. I used it i n the crock pot too. Worked perfectly with all those techniques. I am quite impressed with the seller as well as with the spice itself. It proves such deep and rich North African flavors. I am very happy with my purchase and highly recommend it to adventurous, gourmet cooks who enjoy Middle Eastern food!
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5 of 5 people found the following review helpful By Tyler on October 26, 2011
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Since receiving this only ~2.5 weeks ago I have used it many times. Great authentic flavor and goes well with nearly anything. Flavorful but not overpowering in any way.

I personally enjoy it most on seared ahi tuna.

Highly recommended.
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3 of 3 people found the following review helpful By Crackadawn on January 7, 2011
Zamouri ras-el-hanout creates a wonderful cooking aroma and imparts a succulant but gentle Moroccan spice taste to any meat or stew dish!!
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2 of 2 people found the following review helpful By EJ on April 18, 2013
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This wonderful spice blend is great for cooking Moroccan food. I've been using The Food of Morocco by Paula Wolfert and it called for this spice. You can rub it on meats, use it to flavor wonderful-long simmering lamb or beef tagines or put it on couscous.

Wolfert says Ras El Hanout can be made from anywhere between 19 and 26 or even more spices. Some are not safe to ingest on their own, so you need to either buy a pre-made blend or use a simpler recipe with safer spices; she offers too options. But I wanted the original, so I bought this!

This version tastes very similar to the authentic version I purchased in Casablanca in the medina, but the description says it lacks Spanish Fly beetle powder, which is a supposed aphrodisiac and illegal in the U.S. Bummer. But buying it in Morocco may not get you the beetle either: Some Web reports say it has also been illegal in Morocco since the 1990s. In any case, Zamouri Spices' version tastes like the version I ate in Morocco and is absolutely delicious.
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